Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1887-04-21
THEHOUSEH0LD
BY Catherine owen.

By Catherine owen.
1t is confusing and needless to multi
ply recipes; no new information is cen
veyed by repeating over and over again
the formula for soups, each OF which
only differs from the other by an addi-
ton of an ingredient
There are many varieties of clear soups,
all made from clear botillon or stock, but
which take their name from the vermicelli
or paste or vegetables added TO clear soup,
for examples:
A CAULIFLowER SOUP.
Take two quarters of the clear soup
for which the recipe was given last week,
separate a small head of cauliaower into
very small sprigs, have an inch of stalk
to each sprig, wash them and put these
sprigs into fast-boiling sailed water, boil
ten minutes, drain at once and drop them
into cold water. This is to keep them
white. The clear soup must be heated
to the boiling point and the caulifower
dropped into it just before serving
ASPARAGUS CLEAR SOUP.
To two Quarts of clear soup take half
pint of asparagus tops boiled twenty
minutes, then "blanched" Ii. E. plunged
into water after boiling). Then add to
the boiling soup.
There are other ways of making stock
than the one indicated for clear soup,
which are excellent, and serve where
clearness is not SO necessary, and where
economy must be the chief consideration.
In summer it may be advisable to make
such stock without vegetables as it keeps
longer, but when so made it must be re-
membered that as the vegetables require
an hour to cook when cut very small,
sufficient extra water must be added to
allow for the reductions; that is to say, il
the stock is strong already pint of hot
water may be added to each two quarts
of soup; if the stock is weak boiling the
vegetables in it will strengthen it suiii-
ciently by reducing it If you do not add
water.
Family stock from bones and meat.
II the family is small the bones may be
Kept from spelling for week, or until
sufficient have accumulated, by baking
them thoroughly after the neat is re-
moved; all bits of gristle, flag ends of
steak well rinsed in boiling water if
smoky from broiling) and chicken bones
or giblets help the stock. Break the bones
| as small as you can, a small machine
comes for the purpose but Ratchet and
block of wood will answer, Cover the
bones with water, add teaspoouful of
salt to each two quarts, and let them
slowly stew for six or eight hours.
If the bones have yielded all their nu-
tritive qualities they will look dry and
chalky; if they are still, after long cook
ing, semi-opaque and greasy they are not
completely exhausted, stew them still
| longer.
This bone stock will be excellent for
bean or pea soup without any added meat,
| but of course it will require vegetables
and havoring. But for family soups of
all kinds, a pound of meat to each two
pounds Of bone stock will make n strong
favored, nourishing, and delicious soup,
used in the following way:
Cut the meat in small pieces DIT may be
leg of beef or part beef and part mutton,
veal or even lean pork; to each pound
use n small onion, carrot, and turnlp,
peeled and cut small; put all in m iron
sauce pan or pot, and set over sharp
fire ts fry brown, stirring often; when
they are coated with q sort of brown glase
add the bone stock, tie a bay leaf or tive
sprigs of parsley one of marjoram, and
one of thyme and two cloves up into a
bunch, so that they may be easily re-
moved.
Let all this simmer gently for three
hours, adding two saltspoonfuls of salt
and a sixth of one of pepper to each
quart of soup.
Many families enjoy this soup just as
it is, eating the meat in it; when to be
used this way tablesp oonful of rice may
be added for each two quarts. When the
meat is not to be used in the soup the
stewing may be confined another two
hours-the liquid then TO be strained off
and used for yermicelli, rice or noodle
soups, or it may be thickened with brown
thickening for any brown soup IN. the
following way;
ONION